First Brisket - Feedback

wolfetone

So I did my first brisket.
i put it on at 8pm, it was about 6 lb, and was at 200f internal by 2am. Pulled it off, and wrapped in double foil and towels and put in to a cooler, I wasn’t expecting it to be done so fast so I left it overnight foil wrapped and put it in the fridge. I took it out today and wrapped in foil with a bit of apple juice and cooked it at 350f for 40 mins in the oven until 160f int.

The egg pit temp last night was rock steady at 250f throughout the entire cook.

The only prep work I did admittedly was put on the rub. Smoked with hickory.

i could pull it apart, but it’s a tough meat, it’s not fall apart melt in your mouth stuff like a pulled pork though

is it still a tougher meat?

lousubcap

I have no idea why given, all the insights here (including copious info in a PM from me, sent Jan 10)  that you were surprised at the finish time and results   FWIW- 

Photo Egg

Brisket is done when it’s tender. Not at any certain temp. Pulling directly off the Egg and foiling will also cause the brisket to continue to cook. A short rest is needed before foiling and cooler rest. So there is a good chance internal temp went as high as 210ish.
But taking the time to listen to people like @lousubcap, who has so much experience, is priceless.

wolfetone

Hi guys
ive taken on board so many different feedbacks from so many people my head is honestly fried
lousubcap I’ll try your PM method solely next time
there was a few things to learn for sure
i hear you on the wrap, the temp came up steady after the stall and caught me off guard, I was up watching the McGregor fight and it was past time for bed went I went outside to the egg one eye open 

YukonRon

It is between the egg and the cow once you put it on. I have pulled anywhere from 190⁰F to 205⁰F and just about every temp in between.

@lousubcap is the man. Follow his direction for the win, or a dämn good shot at it.

It is all about the probing in the thickest part of the flat. Get that down and you will enjoy outstanding meals every time.

As LSC has said "sometimes the cow wins the cook" it just happens. Going by what Frank has told you, will ensure you win way more than the cow.

Best of luck, thank you for posting.

bicktrav

First of all, congrats on your first brisket! No small task, irrespective of how it turned out. Looking at the pics, it seems like you had a tough cut to begin with--very little marbling. Also, as Photo Egg mentioned, throwing it directly in a foil/cooler setup straight out of the egg will cause it to continue to cook quite a bit.